How Do You Take Your Coffee?
How a person takes their coffee is much like how you choose your favorite eggs…there is no one size fits all solution for coffee drinkers. Some coffee consumers prefer coffee with their cream and sugar as they add so much of both that what used to look a dark, rich brown is now a bright, almost white steaming beverage. Others…prefer nothing…just give it to us black and let us enjoy everything the bean has to offer. Somewhere in the middle, is whole other group of people that take just “2 of each” or some other combination of sugar, sugar substitute and milk or cream.
Is There A Right Or Wrong Way To Take Your Coffee?
While some will tell you that their way is the best…the truth is that it all boils down to personal preference. How you like your coffee is a reflection on your own personality and specific tastes. What may be great for one…will not be good for the other.
As coffee drinkers settle into their rhythm…they stick with their preference for years…Sometimes never swaying from their original coffee consuming techniques. People will stick with the way they take coffee these days longer than most relationships!
How Do I Take My Coffee?
Black…it is just me and the bean. Even bad coffee (that sludge you find in your office out of the Mr. Coffee coffee maker that never pours correctly) is taken black as I thoroughly enjoy the experience and differences between coffee blends. Each bean has its own personality and experience. Each time you brew these fantastic forms…you are taking in a different memory with each sip. I guess you can call me a coffee purist, but the reality is that I just prefer that experience as it relates to my coffee consumption.
How Do You Take Your Coffee?
Image by Ladik
Robb Sutton is a blogger, cyclist and general obsessed coffee consumer. Coffee Obsessed is his outlet and blog for everything coffee related. Look for reviews, editorials and other blog related items all coffee and coffee culture related.
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I like coffee strong, but with a good dollop of cream; or cointreau (if after a meal).
I made some coffee that was way too dark last night and I tried to add sugar to it. I used to load up my coffee with tons of sugar and cream, but now adding sugar just didn’t taste right anymore. I guess I’m a officially a black coffee drinker now.
I am the same way. I think it is a progression that some coffee drinkers take. Drinking it black…for many…is an acquired taste.
First, I like to start with beans ground fresh and brewed in a French press. You really do get a lot more of the true coffee flavor in a press. I usually add a *small* amount (less than a teaspoon) of sugar in the raw and a couple of drops of *skim* milk. I cannot stand half & half – it totally changes the flavor, which is unacceptable. I’ll drink it black before I’ll add any crappy creamer. Oh, and on the second cup, I just add it black to whatever is left in the first cup, so it gets a little stronger with time.
I’m super lucky – my neighbor imports incredible coffee from Uganda and roasts it here locally in Atlanta. I’m drinking a cup now actually.
Check it out if you really like coffee: http://www.kawajava.com
She’s going over to Uganda later this month to spend time with the farmers and participate in the harvest. I told her to take lots of pictures. I wish I could go…
Brandon
Thanks Brandon! I’ll check that out.
I do like the way you prepare your coffee Brandon. French Pressing coffee is similar to the African way of preparing coffee.
We like to ground our coffee ourselves while grinding coffee a pot of what is boiling and by the time you are done grinding the coffee water is ready. Then you dispense your quantity based off of how many people you’re serving. At this time, you can smell all the floral, wine, robust notes that are fuming in the air.
Brandon, Kawa Java is delighted to know we are your morning and evening beverage everyday and each time you run out of African coffee. That is a huge compliment for us.
Please view our clip on Fair Trade coffee in Uganda http://www.youtube.com/watch?v=jEVozJa13po
Hey Robb, I like to take coffee the same way as you, just me and the bean.
Initially, it tasted very, very “weird”, after a few rounds, I’m totally in love with the “pure” taste.
Once you get over that hump…your really get into the pure coffee taste.
I like the French press too and a variety of coffees. I am using Costa Rican La Minita at present and it has the most amazing aroma and a slight nutty taste. Delish. Good coffee needs no help, I like mine black with no sugar or phony flavors.
I love experimenting and making my own blends.
My name is Paulo and I am a coffeeholic!
I am too Paulo…you’re in good company.
French pressed, black. I’ll agree with the previous posters, in that anything else gets in the way.
Nice set up you have here, Robb. I dig it.
Thanks Jesse…I’m going to enjoy this one for sure.
Hi my name is nancy and i’m a java junkie.
It’s been 15 seconds since my last sip of coffee.
I’m not picky; any port in a storm, BUT
there are certain permutations which top the list in delightful:
– Espresso; straight up, warm, dark, rich…
– Turkish/Greek; extra texture!
– Latte; foamy with extra shots…
– Whole bean; to satisfy the munchies. Chococlate covered expresso beans are a lovely treat, but for an everyday snack, a small handful of Costa Rican Peaberry beans is wonderfully nutty.
For all of the above, NO SUGAR!
I like your style Nancy!
My father’s rule growing up was always that I was allowed to drink coffee as long as I took it black. It holds true to this day.
However, I do depart from the rule for non-drip coffee. My morning Americano comes with two raw sugars and a bit of half-and-half. When I drink straight espresso I put a bit of sugar in it to cut the bitterness.
Otherwise, I’ll keep it simple. Black it is.
Black – instant, brewed, drip, etc. As you put it, just me and the bean
I used to be in sales that had me sitting down at my customers’ kitchen tables. Most people are very hospitable and nearly always “oh hi, can I get you a coffee?” is one of the first things they say. And who am I to knock back a coffee. The funny thing is that even after they’ve asked you how you take your coffee, you still seem to get whatever they _think_ you said…
I quickly got used to taking my coffee in many many different ways (including one occasion that was instant made with cold water).
Today, I’m a little more fussy. As long as it is strong I’m happy. And by “strong” I mean: strong enough to dissolve the spoon!
Black!
Specialty or premium coffee you don’t need cream or sugar. Cream and sugar will take away from all the excellent notes coffee has. Bad quality coffee needs sugar because it has strong acidity and cream is for flavor and changing the coffee texture.
You have not lived unless you have used a Frieling coffee press. They really are the best of the best when it comes to these things. Awesome write up, thank you for writing.